4 rainbow trout - boned, fileted and heads removed
1 pint heavy cream (2 cups)
1/2 cup fresh leek - chopped (use white part only)
1 tsp. olive oil
1/2 cup soy flour
2 medium zucchini (approximately 2 cups) - run through mandolin
3 heads baby bok choy
2 cloves garlic-sliced
1 tbsp. white wine-optional
Salt & pepper to taste

Preheat sauce pan over medium heat and add chopped leek and olive oil. Cover with lid and sweat leeks for 3 minutes until soft. Add heavy cream, season with salt and pepper and cook uncovered on low-medium heat about 1/2 hour until thick. It should coat the back of a spoon.

Preheat oven to 250 degrees. Preheat deep fryer to 365 degrees. Put soy flour,salt and pepper in 1 gallon plastic bag. Toss fish filets in bag with soy flour. Shake off excess and fry in hot oil 2-4 minutes each side until golden brown. Place on rack in 250 degree oven to stay warm.

Preheat deep fryer to 365 degrees. Julienne zucchini with mandolin or large chef knife. Season with salt and pepper and 2 tbsp. soy flour to coat. Fry zucchini in batches until crisp and well browned about 3-4 minutes. Season with salt immediately and place on rack with cookie sheet to drain.

Preheat 10" saute pan over medium-high heat. Quickly wash Bok Choy and trim off only small portion of stems. Cook garlic with olive oil and sweat 1 minute. Add Bok Choy to pan and season with salt and pepper. Remove pan from heat and add wine. Cover pan with lid and put back over medium heat for 2 minutes until bok choy is tender yet still firm. Assemble dish by placing Bok Choy on bottom of plate, top with 2 fish filets, leek cream sauce and zucchini hair.

Yields 4 servings - approximately 10 net carbs per serving